Bake and Shark Chef Irie Style
Bake and Shark Chef Irie style is his take on a traditional Trinidadian favorite. You can use any sturdy white fish for this recipe, and Chef Irie’s Coleslaw will add to the delicious textures and inviting color. But the secret of the recipe’s success will come from the freshly made Trinidadian Fried Bakes, and the condiments you use. If making the spicy Mango Ketchup from scratch is too much work, you can always use a store bought chow or chutney 😉
You can watch Chef Irie’s preparation of Bake and Shark in Taste the Islands – Season 1 on your PBS station or Create TV.
- 2-4 Corvino fish filets
- Canola oil, for frying
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup all purpose flour
- Heat oil to 375˚ F. on medium-high heat in frypan or deep fryer. Oil should be at least 2 inches deep in frypan.
- Combine paprika, salt and pepper in a small bowl. Sprinkle paprika mixture onto fish and allow seasoning to sit on fish for 10-15 minutes.
- Place flour onto a small dish. Lightly coat each side of the seasoned corvino with flour by dipping fish into flour.
- Place fish into hot oil and fry each side for 5-6 minutes or until fish floats to the surface of the oil.
- Serve with Trinidadian Fried Bakes, Chef Irie’s Coleslaw and Mango Ketchup.